White Fungus Sweet and Bitter Apricot Kernel Milk (Vegan) 雪耳南北杏糖水

INGREDIENTS: (4 portions)

220 gram Sweet and Bitter Apricot Kernels

1-2 pcs White Fungus

4 cups Water

70 gram Rock Sugar

材料：(4人份)

220 克   南北杏

1-2 個   白雪耳

4 杯   水

70 克   冰糖

INSTRUCTION:

Grilled Corn Warm Salad 燒粟米暖沙律

INGREDIENTS:

1 Cucumber

1 Carrot

5  Corns

1 Zucchini

1/2 Radicchio

DRESSING:

40 gram White Miso

15 gram Honey

3 tablespoons White Vinegar

材料：

1 條   青瓜

1 條   甘筍

1 條   胡瓜

1/2 個   紫葉菊苣

沙律汁：

40 克   白味噌

15 克   蜜糖

3 湯匙   白醋

INSTRUCTION:

Fried Sweet Sauce Eggplant on Rice (10 minutes recipe) 燒茄子飯 (10分鐘食譜)

Ingredients: 

1 Eggplant

1 bowl of cooked rice

White Sesame Seeds

Marinade:

2 tablespoons Light Soy sauce

1.5 teaspoons Sugar

1 tablespoon Marin

1/4 cup Water

材料：

1 條   長茄子

1碗   煮熟白飯

汁料：

2 湯匙   豉油

1.5 茶匙   糖

1 湯匙   日本煮用白酒

1/4 杯   水

Instruction:

Pickled Beet Rose Bouquet Salad 紅菜頭玫瑰花束沙律

Ingredients:

Red Beets

Yellow Beets

Red Wine Vinegar

White Wine Vinegar

材料：

紅菜頭

黃菜頭

紅酒醋

白酒醋

Instruction:

Forage To Table in Fall Dandelion Coffee Episode 01

Fall is a good time to harvest dandelion root for coffee.  Instead of paying big money to buy the pre packed at the supermarket, you can get your hands dirty and dig up some fresh root to make your own

Instruction:

Making a quick Chinese Chives dish at a friend's house

Ingredients:

2-3 handfuls Chinese Chives, rinsed

5-6 Garlic Cloves

2 tablespoons Vegetable Oil

Salt to taste

Instruction:

How to Preserved Pears in Syrup 糖漬梨

How to Preserved Pears in Syrup 糖漬梨

Ingredients:

8 Pears

2.5 cups Water

1/4 Brown Sugar

1/2 Lemon of Juice

2 teaspoons Vanilla Paste

1.5 teaspoons Ground Cinnamon

1/8 teaspoon Ground Nutmeg

材料：

8 個   梨

2.5 杯   水

1/4 杯   黑糖 

1/2 個   檸檬   

2 茶匙   雲呢拿醬

1.5 茶匙 肉桂粉

1/8 茶匙   荳蔻粉

Tofu Peanut Butter Cookies (Vegan recipe) 全素豆腐花生醬曲奇

Ingredients: (yield about 21 cookies, 2-inch each)

100 gram Firm Tofu

1/2 cup Maple Syrup

1/2 cup Natural Peanut Butter (Creamy)

1/2 cup Whole Wheat Flour

1/2 cup All Purpose Flour

1 teaspoon Baking Powder

材料：(做約21塊曲奇, 每塊 2")

100 克   硬豆腐

1/2 杯   楓糖漿

1/2  杯   幼滑花生醬

1/2 杯   全麥麵粉

1/2 杯   麵粉

1 茶匙   泡打粉

Instruction:

Rhubarb and Strawberry Drink 開胃大黃草莓汁

Ingredients: (4 cups)

1 cup Rhubarb, cubed

6 Strawberries

1 Cucumber

5 cups Water

1/4 cup Agave Syrup

材料：(4 杯)

2 杯   大黃，切粒

6-7 粒   草莓

1 條   青瓜

5 杯   水

1/4 杯   龍舌蘭蜜

Instruction:

How to make Tomato Jam 蕃茄果醬

Ingredients: (yield about 1 cup)

6 Tomatoes

1.5 cups Sugar

1/2 Lemon of Juice

1 teaspoon Chilli Flake (optional)

材料：(約1杯)

6 個   蕃茄

1.5 杯   糖

1/2 個   檸檬汁

1 茶匙   辣椒碎 (隨意)

Instruction:

How to make Refreshing Peach Salad 蜜桃沙津伴食

Ingredients: (yield 4 servings)

4 Peaches, pitted and cubed

2 sprigs of Cilantro, chopped

1/4 Red Onion, chopped

2 tablespoons Agave Syrup

Ground Sea Salt to taste

Ground Black Pepper to taste

材料: (4 人份)

4 個   桃，去核

2 束   莞茜

1/4 個   紅洋蔥

2 湯匙   龍舌蘭蜜

調味   海鹽

調味   黑胡椒碎

Instruction:

How to make Lemonade 簡易檸檬水

Ingredients: (3 servings)

1 Lemon of zest

1 Lemon of Juice

3 tablespoons of Agave Syrup

4 cups Water

材料： (3人份)

1 個   檸檬 (皮和汁)

3 湯匙   龍舌蘭蜜

4 杯   水

Instruction:

100% Natural Banana Cashew Ice Cream (100﹪天然香蕉腰果雪糕)

Ingredients: (yield 3 servings)

4 Ripe Bananas

1/4 cup Unsalted Cashew, roasted

材料： (3人份)

4 條   熟香蕉

1/4 杯   焗腰果 (無鹽)

Instruction: 

Baked Eggplant with Chinese Black Bean 豆豉焗茄子

Ingredients:

1 Japanese Eggplant

1 head Garlic

3 tablespoon Fermented Black Bean

1/4 cup Vegetable Oil

1 tablespoon Sugar

材料：

1 條   日本茄子

1 頭   蒜頭

3 湯匙   豆豉

1/4 杯   菜油

1 湯匙   糖

Instruction:

Coconut Corn Rice Pudding 椰香粟米米布甸

Ingredients: (6 servings)

3 cups Coconut Milk

1.5 cups Water

1/2 cup Soaked White Rice (soaked in water for about 2 hours and then rinsed)

1/2 cup Corn Kernel (Don't use the canned corn!)

1/2 Brown Sugar

材料：(6人份)

3 杯   椰奶

1.5 杯   水

1/2 杯   浸過白米 (用水浸2小時)

1/2 杯   粟米粒 (不要用罐頭的！)

1/2 杯   黑糖

Instruction:

Microwave Mochi with Black Sesame Paste 微波爐黑芝麻糯米糍

The name Mochi certainly comes from Japan, but we people in Hong Kong also share the same dessert with a different name (糯米糍).  I don't know the proper English name for these little glutinous balls so I also call them Mochi to my family.  There are so many ways to make mochi.  You can substitute the sesame paste to red bean or lotus paste, or keep the original white colour of the chewy skin by skipping the food colorant.  If you aren't sure the power of your microwave, start the heating with 30 seconds and then add 10 seconds at a time.  That prevents the mochi from becoming irreversibly hard.  The mochi should stay fresh in an air-tight container for only a day and I'd recommend you enjoy them at their freshest.  Enjoy!

Ingredients: (yield 6 servings)

190 gram Glutinous Flour

80 ml Water

2 tablespoons Sugar

Pink Food Colorant
2 tablespoons Corn Starch

150 gram Black Sesame Paste

材料：(6 個)

190 克   糯米粉

80 毫升   水

2 湯匙   糖

粉紅食用色素
2 湯匙   粟粉

150 克   黑芝麻餡

Instruction:

Dark Chocolate Tofu Mousse 黑朱古力豆腐霧絲

This mousse is a new indulgence in our family.  It doesn't contain any cream or sugar, but gives us the rich chocolaty flavour without any empty calories.  The texture and the flavour changes according to the chilling time.  If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time.  If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day. 

Ingredients:

160 gram Silken Tofu

90 gram Dark Chocolate Chips

1.5 tablespoons Almond Butter

2 tablespoons Agave Syrup

材料：

160 克   滑豆腐

90 克   黑朱古力

1.5 湯匙   杏仁牛油

2 湯匙   龍舌蘭蜜

Instruction:

Fruity Oatmeal Breakfast Cookies

Ingredients: (yield 12-16 cookies)

1.5 cups (about 2 bananas) Mashed Banana

120 gram Firm Tofu

1 cup Old fashioned Rolled Oats

4 tablespoons Maple Syrup

1/4 cup Almond, coarsely chopped

1 cup Dried Fruit (apricot, cherries, buleberries, green raisins, or any of your choice)

1 teaspoon Ground Cinnamon

1/4 teaspoon Sea Salt

Instruction:

1. Mash the bananas with a fork until smooth.

2. Add tofu.  Mash it together with the banana until well combined and has no big lumps of tofu.

3. Add the rest of the ingredients.  Mix well.

4. Take a spoonful of mixture.  Form it into a round ball on parchment paper, and then gently press it down into about 1/2-inch thick circle.  Repeat this process until use up all the mixture.

5. Bake the cookies for 30 minutes at 350F/180C.  Allow them cool for at least 10 minutes before moving them. 

Savoury Nori Rolls

Ingredients:

4 Nori (Sushi Seaweed Sheet)

1 Bean Curd Sheet

1 cup All Purpose Flour

1/4 cup Flaxseed Meal

230 ml Unsweetened Soy Milk

1/4 teaspoon Sea Salt

1/4 cup Teriyaki Sauce

1 tablespoon White Sesame

3 tablespoons Vegetable Oil (for frying)

Instruction:

1. In a bowl, combine all purpose flour, flaxseed meal, and sea salt together.

2. All soy milk.  Mix until it becomes thick batter.

3. Lay open the bean curd sheet on a wide working surface.  Pour the batter on one side of it.

4. Use a hand to smear the batter evenly.

5. Place three nori sheets on top of the batter.  The whole batter area should be covered.  Use a scissors to help with the edges and shapes if you need.

6. Pour the remaining batter on top of the nori, and smear it evenly on the surface.  

7. Fold the bean curd sheet in half.  Gently pat to cohere the layers.

8. Fold the three non straight sides inward to form a square sheet.

9. Then, roll it from your side all the way to the other end, about 2.5 inches thick.

10. Wrap the bean curd roll with the remaining piece of nori.  Leave the roll sit for about 5 minutes.

11. In a frying pan, heat up the vegetable oil over medium-low heat.

12. Carefully place the roll in the pan and fry for about 3 minutes, or until the side turns slightly brown.

13.  Use a spatular to turn the roll to the other side.  Fry for another 3 minutes.

14. Turn the heat to low.  Pour the teriyaki sauce on top.  Be careful not to burn yourself by the splashy oil.

15. Spinkle some white sesame.

16. Cook the roll for about a minute, and then flip to another side.  Cook for another minute, or until the sauce is thickened and coats well on the roll.  Remove the roll from the heat.

17.  Cut the roll into thick slices.  Serve it either warm or in room temperature.  

Good Morning VEGAN French Toast

Ingredients: (yield 2-3 servings)

6 pieces Sandwich Bread

230 gram Silken Tofu

3/4 cup Unsweetened Soy Milk

1/4 cup All Purpose Flour

2 tablespoons Coconut Oil

1/2 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg

1/4 teaspoon Sea Salt

Maple Syrup (for serving)

Instruction:

1. Mash the silken tofu until smooth with a fork.

2. Add cinnamon, nutmeg, sea salt, coconut oil, and flour.  Mix until well combined.

3. Stir in soy milk, a little at a time.  Mix until the mixture becomes smooth.  If you want to eliminate the lumps, use a blender for this process.

4. Dip the sandwich bread into the mixture, one bread at a time.  Make sure both sides are well covered.

5. Heat up a non-stick pan over medium heat.  Add the coated bread.  Cook for about 2 minutes, or until it turns golden brown and slightly cripsy.  Flip the toast to the other side and cook for another 2 minutes.  Remove the toast from the heat.  Serve with maply syrup.